The streets and parks where I live in New York City are littered with acorns. Can I pick them up and cook them?
Is it safe? Are they any good? (Taste-wise, nutrition-wise.)
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Acorns from which tree? Acorns from California live oak for instance are edible, but only after a painstaking process of grinding and soaking, without which they can kill you. European oaks have acorns that are more amenable to eating, but they really can't be eaten raw. And even the French don't as a rule eat them, which tells me they can't be that tasty :-)
I was going to just post this as a comment, but I do think it's a valid concern…
Maybe if I lived out in the country… but I'm not thinking New York is going to have any less of a traffic pollution issue than London, where I am… & I'd be as inclined to eat a dead pigeon I found in the street as an acorn.
Licor de bellota
Quercus Ilex acorns are used to make "Licor de bellota" (acorn liqueur) in Extremadura region of Spain.
In times of famine, it was produced flour to make bread (gluten free). There are some companies that are introducing acorn flour for artisan breads.
But mostly they are left on the ground for pig feeding.
These acorns are sweet, but most other acorns tend to be bitter and astringent.